Involtini Allenotecantica With Gnocchi Recipes
INVOLTINI ALL'ENOTEC'ANTICA WITH GNOCCHI
I had these mini versions of stuffed cabbage, meatballs in radicchio, in Rome, near the Spanish Steps at Enotec'Antica (Ancient Wine Bar), which is a real haunt of mine when in the city. This is a total guess at their recipe, but it's really tasty-try it, soon! It's closer to you tonight than Rome is, I bet!
Yield 4 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a boil for the gnocchi.
- Mix the beef with the cheese, parsley, basil, garlic, egg, bread crumbs, salt, pepper, and a drizzle of EVOO.
- Preheat a large, deep skillet over medium heat. Add the tablespoon of EVOO and the butter. When the butter melts, add the flour and cook for 1 minute. Whisk in the wine and stock and bring to a bubble. Add the tomato sauce. Return the sauce to a bubble and reduce the heat to medium low.
- Form about 20 large meatballs, slightly oval in shape, and wrap in the radicchio leaves. Set them into the hot sauce in an even layer. Spoon a little of the sauce over the tops. Cover and simmer for 10 to 12 minutes.
- Drop the gnocchi into the boiling water and salt the water to season it. Cook until the gnocchi are tender and floating, 5 to 6 minutes or according to the package directions. Drain well.
- Arrange 5 wrapped meatballs on each plate. Spoon a touch of sauce over each. Add the gnocchi to the remaining sauce in the skillet. Coat the gnocchi in the remaining sauce and season with a little grated cheese, salt, and pepper, then serve alongside the meatballs in red lettuce wraps.
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